My advice is to take the sausage out once browned, add more oil as needed and then add the flour to the hot oil to cook. Literally the best biscuits and gravy comes from allowing the flour in the pan to cook until it is a dark brick color. Then add back in the sausage and add the milk! The flavor from the darker cooked flour cannot be beat, I wouldn't eat it (or make it) any other way! Sometimes the gravy won't get thick as fast with the sausage, so sprinkling a little more flour on the sausage when you put it back in the pan will help it thicken even more:D
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My advice is to take the sausage out once browned, add more oil as needed and then add the...